Temperature regulated cooking of Keropok Lekor

Abstract

This report is a final-year project documentation that is done for the two semesters in UniMAP. This project is about the grilling process that will be used to cook or to roast keropok lekor. In the cooking, the temperature needed to grill the keropok lekor needs to be studied in order to produce the best keropok lekor and is cooked in the best temperature. This report consists of some main parts which are introduction, survey, literature review, methodology, result, discussion and conclusion. This study show how a keropok lekor is grilled in a studied temperature and controlled to produce keropok lekor of high quality and that is good for health. There are also some theoretical studies about these projects. The theory of the temperature controlling process can aid in giving the most suitable temperature in the grilling process of keropok lekor. By using the MATLAB 7.1 software, the required temperature can be controlled and a few experiments need to be done. From the experiments results, a study of the cooking of the keropok lekor can be done and the comparison between all the experiments results can help to give the best result. A discussion have to be done in order to discuss the problem occurred during the grilling process of the keropok lekor. From the results of the discussion, all the problems and the ways of solving them should be conclude to produce a process or an appropriate way of handling the problems so that the best keropok lekor can be produced. The conclusion done can help in the analysis of all the occurred problems and issues out a new way of producing a high-qualities product.